Recipe Directions

Peel zucchini with a vegetable peeler, resulting in shapes similar to fettuccine. or process the squash through a spiralizer for different pasta varieties.
In a food processor, blend half of a red or yellow bell pepper with three medium tomatoes, resulting in a thick marinara. Pour marinara over zucchini. Slice thin rounds of chiogga beets and cut into matchsticks for garnish. Slice the remaining tomato into quarters and place artfully atop the marinara.

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This was fantastic! I added about two sprigs of rosemary to the sauce to add some extra Italian flavor and it satisfied my craving for real Italian pasta!

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this looks wonderful. i just ordered a vegetable slicer, so will make as soon as it arrives.

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I just ate this for lunch! I added spinach, avacado, salt, and a little too much garlic. It was delicious. I will definetly try this again.

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I made this today. Yummy. Really good. I did use the skin of the zucchini, so I got two-color zuchini fettuchini!

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This is really good. I think, with the dash of salt, that it would satisfy a pasta craving for many folks!

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Thanks for this recipe, Adam. I made it for lunch today - absolutely delicious and took less than 10 minutes to prepare. I mixed in a bit of celtic sea salt with the zucchini (seems to soften the noodles a bit) and added a dash of italian seasoning to the sauce. Yum!

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Yum Yum! Add avocado for a creamy consistency.

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